Sous-Vide Pork Tenderloin with Strawberry-Balsamic Sauce
A beautifully balanced combination of flavours that enhance the tenderness of sous-vide pork and excite the taste buds with the unexpected fusion of the strawberry-jalapeño balsamic sauce. Sweet, spicy, tangy flavours and mouth-wateringly juicy pork tenderloin that is sure impress your guests and turn any meal into a special occasion.
Ingredients
Sous-Vide Pork Loin:
- 2 pork tenderloins 12 to 16 ounces each
- Salt and pepper to taste
- Drizzle about 2 teaspoons of balsamic glaze *
- Drizzle about 2 teaspoons of olive oil
- 1 rosemary sprig
Strawberry-Jalapeño Port & Balsamic Sauce:
- 1 cup strawberries hulled and diced
- ½ jalapeño pepper seeds removed and finely chopped (2 tablespoons)
- ¼ cup white Port wine substitute white wine, grape juice, or apple juice
- ½ cup balsamic vinegar
- 2 tablespoons honey
- Salt and pepper
- Sprig of rosemary
- 1 teaspoon freshly squeezed lemon juice
For serving:
- 1 cup fresh strawberries hulled and diced
- Diced jalapenos optional
- Arugula microgreens optional
- Lemon zest optional
- Malden salt
Instructions
Preparing the tenderloin:
- Using a sharp knife, remove the silver skin from the pork, then pat dry.
- Preheat the sous-vide water bath to 135°F (65°C).
- Season the pork with salt, pepper, then drizzle with balsamic vinegar and olive oil. Rub the seasonings onto the meat to ensure even distribution.
- Place the tenderloins into a vacuum-seal bag and add the sprig of rosemary. Seal, then remove the air with the vacuum pump.
- Submerge the bag into the preheated water bath and cook for 75 minutes. This cooking time at low temperature will result in a tender and juicy pork loin.
While the pork cooks, prepare the Strawberry-Jalapeño Balsamic Sauce:
- In a medium saucepan, combine the chopped strawberries, chopped jalapeño, port wine, balsamic vinegar, honey, pepper, salt, and a sprig of rosemary. Bring the mixture to a low rolling simmer over medium heat.
- Reduce the heat to low and allow the mixture to simmer for 25-35 minutes, stirring occasionally until the strawberries and jalapeño have softened and the sauce thickens.
- Remove the saucepan from heat and add the lemon juice. Set aside to cool slightly before serving.
Finishing the pork:
- After the sous-vide cooking time is complete, remove the pork loin from the water bath and carefully remove it from the bag. Place it on a rack and pat dry with paper towels.
- Preheat a skillet or grill over high heat. Sear the pork loin for 1-2 minutes on each side until it develops a golden-brown crust.
- Allow the pork loin to rest for 5 minutes before slicing it into medallions.
Serving:
- Arrange the pork loin medallions on a serving platter or individual plates.
- Drizzle the strawberry-jalapeño balsamic sauce generously over the pork loin.
- Garnish with fresh sliced strawberries, rosemary, lemon zest, microgreens, a sprinkle of Malden salt and fresh jalapenos to dial up the heat, if you like it spicy.
Video
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